Directions

In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.

Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Most Helpful Positive Review

Most Helpful Critical Review

Sep 27, 2010

This sauce does nothing to enhance the lamb flavor. In fact, the lamb completely overpowers it. The sauce would be good with lighter-flavored protein (such as fish or chicken), but just doesn't stand up well to lamb. I was totally disappointed!

Lambshanks came out amazingly well! Meat was so tender, juicy and falling off the bone - really melted in your mouth! Flavor was great - usually use red wine to make lamb shanks but white wine was delicious. Followed recipe exactly but omitted the olive oil when browning the lamb shank. The fat from the shanks browned themselves and then I drained most of the excess oil. Great recipe - thanks!

Simply gorgeous, they just dissolved in your mouth. I served them with roast potatoes and vegies. I poured some of the juices over the vegies at the end. Compliments all around from everyone. I was enjoying them so much I didn't want my plate to become empty. I will most definitely be cooking them again and I made no changes to the recipe.

November 2006. Followed recipe as given, which is a switch for me. The white wine made for a different pairing with lamb, but quite delicious. Served with pasta with greens and olives, sauteed mushrooms, and a simple salad. Much enjoyed by all!!

Very tasty!! My husband was drooling when he walked through the door. I couldn't let the wine "gravy" go to waste so I thickened it with a little flour, so I could pour some over the lamb when I served it.

I stumbled on this recipe because I bought lamb shanks but had no idea how to cook them. Rosemary is one of my favorite herbs so this recipe caught my eye. The combination of Rosemary and lamb was perfect.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.